Passover At Home
This year, many of us will be celebrating Passover at home in smaller groups rather than at a restaurant or large family gathering. The holiday beings on March 27th and ends on April 4th. Since it may be your first time trying to prepare a Passover seder at home, we have some great recipes and suggestions on how to get started! Keep reading to find out more.
Classic Pot Roast
Pot Roast is a favorite Passover dish for many! While you may not be able to have your grandma’s homemade dish this year, you can try to create it yourself. A great recipe below comes from thejewishkitchen.com. I personally think the leftovers are just as tasty
- 1 4-5 pound boneless bottom round roast
- 1/4 cup vegetable oil
- 2 yellow onions, sliced into rings
- 3 garlic cloves, smashed
- 3 large carrots, peeled and sliced into 1/2 pieces
- 3 yukon gold potatoes, large cut into wedges or a dozen small new potatoes, whole, washed
- 2 tbsp. tomato paste
- 1 cup good red wine use a red wine you would drink, or water if you cannot use wine
- 2 cups beef stock regular or low sodium, depending on dietary needs
- 2-3 fresh thyme sprigs
- 2 bay leaves
- Kosher salt and pepper to taste
- Preheat oven to 350 degrees.
- Season the roast on all sides with salt and pepper. In a Dutch oven over medium-high heat, heat vegetable oil and sear roast on all sides.
- Add the onions, garlic and tomato paste and cook until the vegetables are slightly colored. Add the beef stock, wine, thyme and bay leaves. Bring the liquid to a simmer and cover. Place in the oven.
- Cook for 1 1/2 hours. Add potatoes and carrots and cook for 1 more hour. Transfer roast to cutting board and let rest for 15 minutes.
- Slice roast and serve with vegetables and pan juices.
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Matzo Ball Soup
If you are eating with your family this holiday outdoors, you might want a soup to warm you up! Matzo ball soup is delicious and will keep you warm! The recipe from foodandwine.com listed below is great!
- 2 quarts chicken stock or low-sodium broth
- One 3-pound chicken
- 1 1/4 cups matzoh meal
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 5 large eggs, 3 separated
- 1/4 cup melted chicken fat (schmaltz) or vegetable oil
- 1/4 cup minced onion
- 1 tablespoon vegetable oil, for forming the matzoh balls
- 1 large carrot, thinly sliced
- 2 celery ribs, thinly sliced
- 1 small onion, cut into 1/2-inch dice
- 1/4 pound rutabaga, peeled and cut into 1/2-inch dice
- 4 large dill sprigs
- 4 large parsley sprigs
- Kosher salt
- Freshly ground pepper
Make the Chicken Soup
- Step 1In a large pot, bring the chicken stock to a simmer. Add the chicken and return the stock just to a simmer. Cover the chicken with a small plate to keep it submerged and cover the pot. Reduce the heat to maintain a very low simmer; simmer until the chicken is cooked through, about 1 1/2 hours. Remove the chicken and let cool slightly, then shred the meat; discard the skin and bones. Strain the soup into a heatproof bowl. Skim off the fat and return the soup to the pot.
Meanwhile, Make the Matzoh Balls
- Step 2In a large bowl, combine the matzoh meal, salt, garlic, baking powder and baking soda. In a medium bowl, whisk the 2 whole eggs with the 3 yolks, schmaltz and onion. In a separate bowl, beat the 3 egg whites with an electric hand mixer until stiff peaks form. Stir the schmaltz mixture into the dry ingredients, then stir in one-third of the beaten egg whites until incorporated. Gently fold in the remaining whites until no streaks remain. Press a sheet of plastic wrap directly onto the surface of the batter and refrigerate for about 20 minutes or overnight, until firm.
- Step 3Line a baking sheet with plastic wrap. In a small bowl, combine the vegetable oil with 1 tablespoon of water. Scoop 1-tablespoon-size mounds of the matzoh batter onto the baking sheet. Using the oil-and-water mixture to keep your hands moist, roll each scoop of batter into a ball, handling them as gently as possible.
- Step 4Return the chicken soup to a simmer. Add the carrot, celery, onion, rutabaga, dill and parsley and season with a big pinch each of salt and pepper. Add the matzoh balls. Cover and cook over moderate heat, turning the matzoh balls a few times, until they are plump and cooked through, about 25 minutes. Stir the shredded chicken into the soup and cook just until the meat is warmed through, about 2 minutes. Remove the herb sprigs. Season the soup with salt and pepper and serve immediately.
If you are not up for preparing your own seder, order from a delicious assortment of options at Eli Zabar’s! This way you can focus on preparing a beautiful table and let the experts prepare the food!
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